4 Kombucha Myths Debunked

Kombucha, the uniquely flavoured fermented drink made from black or green tea and sugar, has seen a significant surge in popularity in recent years. However, despite its rise in the world of trendy beverages, many myths and misconceptions continue to linger. Whether you’re a devoted kombucha enthusiast or merely curious about it, it’s time to set the record straight. Keep reading on as we debunk these common misconceptions surrounding kombucha and uncover the truth hidden behind the fizz! 

Myth #1: Kombucha is bad for diabetics

Kombucha has been misunderstood to be harmful for diabetics due to its sugar content. While it’s true that kombucha’s fermentation process relies heavily on  sugar as its primary energy source, the sugar content decreases significantly as the tea ferments. Research suggests that the fermentation process consumes a substantial portion of the sugar, resulting in a lower sugar content in the final product. Moreover, kombucha contains organic acids, such as acetic acid and gluconic acid, that might just help keep those blood sugar levels in check. That said, it’s essential for those with diabetes to monitor their blood sugar levels and consult with a healthcare professional before incorporating kombucha into their diet.

Myth #2: Kombucha is high in alcohol content

Another misconception about kombucha is the belief that it contains high levels of alcohol. Kombucha undergoes fermentation, which naturally produces trace amounts of alcohol. However, most store-bought kombuchas contain less alcohol than your morning glass of orange juice, which is less than 0.5% alcohol by volume (ABV). 

Alcohol is a byproduct of the fermentation process in kombucha, primarily driven by yeast and bacteria cultures that convert carbohydrates into organic acids and gases.  To ensure compliance with regulations, kombucha manufacturers monitor and control the fermentation process to keep alcohol levels within legal limits. So go ahead and sip on that bubbly goodness without fretting about its impact on your sobriety! 

Myth #3: Kombucha should only be drank in small amounts

Some believe that kombucha should only be consumed in small quantities due to its acidic nature or potential side effects. Like many acidic beverages, overindulging in kombucha could lead to issues like tooth enamel erosion or digestive discomfort, especially for those with sensitive stomachs. However, drunk in moderation alongside a balanced diet, kombucha can offer a refreshing and beneficial boost to your overall well-being. As with any food or drink, tune in to what your body tells you and adjust your kombucha consumption accordingly for a happy and healthy experience.

Learn more: How and When to Drink Kombucha | Antidote

Myth #4: Homemade kombucha is better than store bought 

While homemade kombucha may offer greater control over the fermentation process, it’s important to recognise that superiority isn’t guaranteed as high-quality kombucha requires expertise to maintain consistency and safety standards. On the other hand, store-bought kombucha is subjected to strict quality control procedures that ensures not just stability and safety, but also a wide range of flavours available to customers, appealing to a wider market.

Despite the rumours and misconceptions, kombucha, when consumed responsibly, can be a flavourful and beneficial beverage for many. Through understanding these facts, you can confidently incorporate this fermented tea into your lifestyle for a healthier body!

From refreshing kombucha to revitalising cold-pressed juices, Antidote, a leading provider of health drinks in Singapore, has a range of options to provide the wellness boost you need! Don’t hesitate – reach out to experience a taste of natural vitality!